|10 oz. canned tuna in olive oil|
|½ cup Kalamata olives, pitted|
|1 tbsp. jalapeno, chopped|
|2 tsp. garlic, chopped|
|¼ cup cilantro, chopped|
|2 tsp. capers, drained|
|¼ cup goat cheese|
|2 tsp. lemon zest|
|3 tbsp. fresh lemon juice|
|3 tbsp. extra virgin olive oil|
|¼ tsp. kosher salt|
|¼ tsp. ground pepper|
To a food processor fit with a steel blade add tuna, olives, jalapenos, garlic, cilantro and capers and pulse a 3 times. Next add goat cheese, lemon zest, lemon juice, olive oil, salt and pepper and pulse a 3 more times until well combined but still a little chunky.
Scoop tuna tapa into a bowl and serve with your favorite crackers or toast.